Table of Contents

Background information

General: Except for the Bourgogne, which is fermented in stainless steel, Pierre Morey ferments in 228 litre barrels, of which 20-25% are new for village level wines and 30-50% new for premier cru and grand cru wines. Lees are stirred two or three times per week until Christmas of the year of the vintage, after which it is usually a maximum of once per week, but much depends on the vintage. For exampe he did extensive batonnage on the 2007's. Wines are racked after malolactic fermentation is completed and the gross lees are removed but the fine lees retained to nourish the wines during the summer. Sometimes racks the wines a second time in the fall of the next year. After tasting and analyzing each wine, a decision is made whether to to fine and/or filter each wine. In most cases, the wines are fined with a low dose of casein and bentonite and then undergo a light sheet filtration. Bottling is usually 18-20 months after the vintage:

In vintage 1999: per Allen Meadows: “stirred the lees a full three times a week until Christmas of 2000. [sic–1999?]”

In vintage 2004: wines stirred 2-3 times per week until Christmas. Morey performed an extra racking to expose the wines to more oxygen. Wines bottled in May 2006.

In vintage 2005: per Stephen Tanzer (Issue 127)-“Pierre Morey practices the same batonnage regime for his domain wines as he does for his negociant offerings: he stirs the lees two or three times a week until Christmas.”

Wines

1990

Meursault Perrieres(Feb 2010): not oxidised, still needed a couple hours air [Dana Gaiser]

Batard-Montrachet (Sept 2010): Fully mature, excellent [J. Prandi]

1992

Meursault Perrieres (August 2008): not oxidised [Marcus Kitchen]

1994

Meursault Perrieres(29 Aug 2005): not oxidised but on the downward slope [G Deschamps]

Meursault Perrieres (9 April 2008): not oxidised and really as good as any '94 white; holding just fine, but at end of peak. [Stuart BeauneHead Niemtzow]